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Hawaiian Pork Roast with Pineapple Recipe
Hawaiian Pork Roast with Pineapple Recipe photo by Taste of Home
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Hawaiian Pork Roast with Pineapple Recipe

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“This is one of my favorite slow-cooker recipes,” says Ruth Chiarenza of La Vale, Maryland. “It’s wonderful with rice or potatoes and any vegetable. It also reheats well for lunch the next day.”
TOTAL TIME: Prep: 30 min. Cook: 4 hours
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Cook: 4 hours
MAKES: 8 servings

Ingredients

  • 1 boneless pork loin roast (3 to 4 pounds)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons canola oil
  • 2 cups DOLE® Canned 100% Pineapple Juice
  • 1 can (8 ounces) unsweetened crushed pineapple, undrained
  • 1/2 cup packed brown sugar
  • 1/2 cup sliced celery
  • 1/2 cup cider vinegar
  • 1/2 cup reduced-sodium soy sauce
  • 1/4 cup cornstarch
  • 1/3 cup cold water

Nutritional Facts

1 serving: 389 calories, 13g fat (3g saturated fat), 85mg cholesterol, 815mg sodium, 31g carbohydrate (23g sugars, 1g fiber), 34g protein .

Directions

  1. Cut pork roast in half. Sprinkle with salt and pepper. In a large skillet, brown roast in oil on all sides; drain. Place in a 5-qt. slow cooker.
  2. In a large bowl, combine the pineapple juice, pineapple, brown sugar, celery, vinegar and soy sauce. Pour over the roast. Cover and cook on low for 4-6 hours or until meat is tender.
  3. Remove roast and keep warm. Strain cooking juices; transfer to a large saucepan. Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork. Yield: 8 servings.
Originally published as Hawaiian Pork Roast in Simple & Delicious January/February 2008, p53

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.


Reviews for Hawaiian Pork Roast with Pineapple

AVERAGE RATING
(17)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (3)
3 Star
 (1)
2 Star
 (2)
1 Star
 (1)
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MY REVIEW
brat85 113220
Reviewed May. 21, 2014

"This is really good. I cooked the meat on low for 6 hours, it came out juicy and flavorful. On the sauce I didn't strain out the pineapple and celery; I wanted the tidbits. I got a total of 6 1/2cups broth. I used 4 cups and doubled the cornstarch & water to thicken it. The 1/4cup cornstarch & 1/3cup water wasn't enough for me to have a nice gravy consistency. The additional 2 1/2cups broth I used the 1/4cup cornstarch and 1/3cup water and it thickened nicely for a gravy consistency. I would have liked a little more pineapple taste so next time I will add pineapple chunks as an additional garnish. This is a definite keeper."

MY REVIEW
Lfc10s 60049
Reviewed Feb. 24, 2013

"A family favorite for years now!"

MY REVIEW
rayeellen 60824
Reviewed Oct. 11, 2012

"My whole family loved this but I did change a few things. First, I doubled the roast size so it would not fit in my crock. No problem, I simply used by cast iron roaster and cooked in on the stovetop on a low simmer for the same amount of time. Worked beautifully. Also, I did not strain the cooking liquid since I wanted to have the fruit and celery in the sauce. Worked. It was a hit."

MY REVIEW
mariadotson 56257
Reviewed Aug. 16, 2012

"I was looking for a slow cooker recipe for some pork ribs that I found on sale. It's summer & the slow cooker is a blessing for busy, warm days. My family loved the recipe. Will definitely keep this recipe on hand."

MY REVIEW
belisamasana 138275
Reviewed Feb. 26, 2012

"My entire family loved this recipe. It's a new favorite."

MY REVIEW
Rockamama 60815
Reviewed Sep. 15, 2011

"I think it's funny when a recipe is called "Hawaiian" simply because pineapple has been added to it. The sauce was too strong."

MY REVIEW
owami 206487
Reviewed Apr. 15, 2011

"A little strong on the cider vinegar & soy sauce, I thought. I think those could be significantly reduced. And I had to double the cornstarch & water to get it to thicken. Otherwise, good flavor. My family enjoyed it."

MY REVIEW
meshellsncheese 89350
Reviewed Nov. 1, 2010

"I have got to say this is the best pork roast I have ever had! Yum! I love the combination of flavors and the meat was so juicy and fall apart tender! This roast will become a regular on my menu! Thank you for the recipe!"

MY REVIEW
jenbrowne 138313
Reviewed Oct. 29, 2010

"easy - yummy - juicy - lots of gravy - fun but not too exotic"

MY REVIEW
dawnrosanne 206486
Reviewed May. 24, 2010

"Make sure you don't over cook it. I cooked it for 3.5 hours and I think it was about 30 minutes too much. Next time I'll start checking it at 2 1/2 hours. It was very good though."

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